Turmeric Curry-Roasted Veggies

Turmeric Curry-Roasted Veggies

Gimme all the warming anti-inflammatory spices please!!!

They way that winter is the best time to load up on spices like turmeric, curry, cumin, coriander, cloves, cinnamon, nutmeg, ginger & cayenne because they help boost circulation, enhance immunity due to their antioxidant, phytonutrients & anti-microbial properties, raise body temperature & have energy effects on the metabolism post digestion!

Plus… these spices are so full of flavour that you don’t need much else to spice up a batch of crispy roasted veggies!


  • 1 head broccoli
  • 1/2 head cauliflower
  • 1 large zucchini
  • 10 medium carrots
  • 4 cloves garlic, minced
  • Juice from 1 lemon
  • Black pepper to taste
  • 1 tsp. ground turmeric
  • 1/2-1 tsp. curry powder
  • 1/4 tsp. cayenne pepper
  • 1/4 cup apple cider vinegar
  • 3 tbsp. maple wine vinegar or or coconut vinegar


  • Preheat oven to 425F & line a baking sheet with silicone mats.
  • Place the veggies in a large bowl & season. Toss to coat.



  • Roast the veggies for 25 minutes until browned & crispy. Broil on high for 2-3 minutes to get ‘em just where they need to be but watch close so they don’t burn!
  • Enjoy!


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